Rancidity development during the frozen storage of farmed coho salmon (Oncorhynchus kisutch): Effect of antioxidant composition supplied in the diet

Effect of previous ascorbic acid treatment on the fatty acid profile of cobia (<i>Rachycentron canadum</i>) fillets during frozen storage

“…A decrease in unsaturated fatty acid content, particularly PUFA, and lower n-3/n-6 ratios were also found by Pirestani et al (2010) in different kinds of fresh water fish species (Caspian kutum, golden grey mullet, common carp, pike perch and common kilka) belonging to the South Caspian sea during frozen (-24 °C) storage. Regarding the PI evolution during frozen storage, the present results agree with previous research where a decrease in this quality index was found for mackerel (Scomberomorus commerson), shark (Carcharhinus dussumieri) (nazemroaya et al, 2009) and coho salmon (Oncorhynchus kisutch) (Ortiz et al, 2009). A majority of the Western population does not consume adequate levels of n-3 fatty acids through natural dietary sources, such as fish.…”

“…It could be observed that an increasing AA content in the diet could lead to an increased survival, weight gain, feed efficiency ratio and a muscular and hepatic AA concentration. In a related study (Ortiz et al, 2009), synthetic antioxidants (butylated hydroxytoluene and ethoxyquin) were replaced by natural ones (tocopherol isomers and rosemary extract) in the diet supplied to farmed coho salmon (Oncorhynchus kisutch); as a result, an increased rancidity stability could be observed in salmon fillets during a further frozen storage period at (-18 °C).…”

Chemical composition and quality loss during technological treatment in coho salmon (Oncorhynchus kisutch)

“…The effect of replacing synthetic antioxidants by natural ones in the diet provided to growing coho salmon was studied (Ortiz, Larraín, Vivanco, & Aubourg, 2009). For this, a commercial diet including synthetic antioxidants (butylated hydroxytoluene-ethoxyquin mixture) was provided to coho salmon in parallel with two diets including natural antioxidants (tocopherol isomers-rich mixture; tocopherol isomers-rosemary extract mixture).…”

Lipid peroxidation, protein oxidant and antioxidant status of muscle, intestine and hepatopancreas for juvenile Jian carp (Cyprinus carpio var. Jian) fed graded levels of myo-inositol

“…Increased oxidation of one of the most abundant myofibrillar proteins, myosin, can cause the formation of large, insoluble aggregates that may be more resistant to degradation, thus has negative effects on tenderness, while oxidation of muscle myoglobin could have negative effects on fresh meat colour (Rowe et al, 2004). To slow down these deteriorative, synthetic antioxidants such as ethoxyquin were successfully used as food or feed additives (Ortiz, Larraín, Vivanco, & Aubourg, 2009). However, the safety and negative consumer perception restrict their applications (Bougatef et al, 2009).…”

“…However, the safety and negative consumer perception restrict their applications (Bougatef et al, 2009). Therefore, recent efforts are focused on the development of dietary natural antioxidants instead of synthetic ones, which may additionally provide nutritional and therapeutic effects (Ortiz et al, 2009). It was indicated that dietary soybean isoflavone improved meat quality by decreasing lipid peroxidation and improving antioxidant status in male broilers (Jiang et al, 2007).…”